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In recent years, breakfast muffins have captured the hearts of breakfast enthusiasts everywhere. These delightful baked goods are not just a treat for the taste buds but also a convenient solution for those busy mornings when time is of the essence. The Spicy Sunrise Baked Egg & Chili Breakfast Muffins take this concept to a new level with their unique flavor profile that combines the richness of eggs, a hint of spice, and fresh vegetables. This recipe is designed to cater to various dietary preferences, offering options for plant-based and gluten-free diets, making it an inclusive choice for families and individuals alike.

Baked Egg and Chili Breakfast Muffins

Discover the delicious world of breakfast muffins with Spicy Sunrise Baked Egg & Chili Breakfast Muffins! Perfect for busy mornings, these muffins blend rich eggs, a kick of spice, and fresh veggies for a flavorful start to your day. They cater to various dietary preferences, making them an inclusive choice for everyone. Packed with protein, fiber, and essential nutrients, these nutritious treats can be prepared in advance, ensuring you have a satisfying meal ready to go. Enjoy them warm, paired with your favorite toppings, and experience a morning delight that will keep you energized all day long!
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Ingredients
  

6 large eggs

1 cup milk (whole or plant-based)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup diced bell peppers (red, green, or yellow)

1 cup cooked and crumbled breakfast sausage (or plant-based alternative)

1/2 cup grated sharp cheddar cheese (or dairy-free cheese)

2 tablespoons chopped fresh cilantro or parsley

1-2 fresh jalapeños, finely chopped (optional)

1 teaspoon chili powder

1 teaspoon garlic powder

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.

    Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs and milk until frothy and well combined.

      Combine Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, salt, black pepper, chili powder, and garlic powder. Mix well.

        Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

          Add Fillings: Fold in the diced bell peppers, cooked sausage, grated cheese, chopped herbs, and jalapeños (if using) into the muffin batter, ensuring an even distribution.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This should yield about 10-12 muffins, depending on your muffin tin size.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are puffed up and a toothpick inserted in the center comes out clean.

                Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely. Serve warm or at room temperature.

                  Storage: These muffins can be stored in an airtight container in the refrigerator for up to 5 days and can be reheated in the microwave.

                    Prep Time, Total Time, Servings:

                      20 minutes | 40 minutes | Serves 10-12 muffins